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Lemon desserts hold a special place in the hearts (and taste buds) of many. Their vibrant flavor is not just refreshing but also invigorating, making them perfect for any occasion, whether it's a summer picnic or a festive holiday gathering. The allure of lemon desserts lies in their unique ability to strike a delicate balance between tartness and sweetness. In a well-crafted lemon cream pie, this balance is essential; the tartness of fresh lemons perfectly complements the creamy sweetness of sugar and dairy, creating a delightful experience with every bite.

Lemon Cream Pie

Indulge in the refreshing delight of Zesty Citrus Dream: Lemon Cream Pie! This recipe combines a crunchy graham cracker crust with a smooth, creamy lemon filling, perfectly balancing sweetness and tartness for a vibrant treat. Whether you're celebrating a special occasion or just craving something bright and cheerful, this pie is sure to impress. Perfect for bakers of all levels, it’s a splendid addition to any dessert table that will leave your family and friends asking for more.
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Ingredients
  

For the Crust:

1 ½ cups crushed graham crackers

½ cup unsalted butter, melted

¼ cup granulated sugar

For the Lemon Filling:

1 cup granulated sugar

2 teaspoons lemon zest (about 2 lemons)

¼ cup cornstarch

¼ teaspoon salt

2 cups water

4 large egg yolks (lightly beaten)

½ cup freshly squeezed lemon juice (about 3 lemons)

2 tablespoons unsalted butter

For the Cream Topping:

1 cup heavy cream

3 tablespoons powdered sugar

1 teaspoon vanilla extract

Garnish:

Thin lemon slices

Fresh mint leaves

Instructions
 

Make the Crust:

    - Preheat your oven to 350°F (175°C).

      - In a medium bowl, mix the crushed graham crackers, melted butter, and granulated sugar until well combined.

        - Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan.

          - Bake for 10 minutes or until lightly golden. Remove from oven and let cool completely.

            Prepare the Lemon Filling:

              - In a medium saucepan, whisk together the granulated sugar, lemon zest, cornstarch, and salt.

                - Slowly add the water while whisking to combine.

                  - Cook over medium heat, stirring constantly until the mixture starts to thicken and bubble (about 5-7 minutes).

                    - Once thickened, reduce the heat to low and whisk in the egg yolks in a slow, steady stream to temper them.

                      - Continue to stir for an additional 2 minutes, then remove from heat.

                        - Stir in the lemon juice and butter until smooth and fully incorporated.

                          Assemble the Pie:

                            - Pour the lemon filling into the cooled graham cracker crust, smoothing the top with a spatula.

                              - Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight for best results.

                                Make the Whipped Cream Topping:

                                  - In a large mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract.

                                    - Using an electric mixer, whip the cream on medium-high speed until soft peaks form (about 3-5 minutes).

                                      Serve the Pie:

                                        - Once the pie is set, remove it from the refrigerator and dollop or spread the whipped cream over the top.

                                          - Garnish with thin lemon slices and fresh mint leaves.

                                            - Slice and serve chilled for a refreshing dessert!

                                              Prep Time: 30 minutes | Total Time: 4 hours 30 minutes | Servings: 8